A series of articles last year claimed that eating pork rinds could be healthier than eating vegetables. Could this be true?

🍽️ Are Pork Rinds Healthier than Vegetables?

🍽️ Summer Potato Salad with Whole-Grain Mustard and Fresh Dill

🍽️ Fermented Foods for Better Sleep

🍽️ Vegan Pureed Vegetable Soup!

Healthy News Dose

Pork Rinds Are Healthier than Vegetables?

Last December, a series of news articles were published in certain areas of South America and Central America, briefly claiming that deep-fried pig skin could be better for your health than spinach, carrots and cauliflower.

Obviously, I had to dig a little deeper into the subject. Could this be real?

As it turns out, the source of this content appears to have been a series of social media posts, instead of an actual scientific study.

Clearly, pork rinds are NOT going to be better for your health when compared to fresh vegetables.

Sometimes, you’ve got to follow your healthy eating instincts, and simply ignore the latest fad!

Fermented Foods for Better Sleep

Health expert Dr. Michael Mosley is known for extolling the virtues of fermented foods.

Personally, I hadn’t thought much about how aging might impact our gut microbiome.

In a recent podcast covered by BirminghamLive, Dr. Mosley notes: “The idea is that as we get older the number and diversity of our gut microbes declines, which contributes to chronic inflammation and a host of age-related diseases.”

In summary of one recent study on gut health, the authors noted that study participants who consumed more fermented foods experienced lower levels of stress and higher quality sleep compared to participants in the group that consumed fewer fermented foods.

I suspect that fermented foods and gut health will become an increasingly important topic for scientific studies as we learn more about the links between our gut health and our overall sense of wellbeing—high quality sleep is important.

Interested in fermenting some of your own foods at home, and looking for an easy way to start? Check out our Homemade Yogurt Cookbook!

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This Genius Device Gives You An Unlimited Variety Of Delicious Dairy-Free Yogurts – And A Wealth Of New Healthy Dishes!!

It’s velvety thick, creamy, and rich…

It’s dairy-free and packed full of health-boosting probiotics and nutrients…

It tastes amazing – far beyond anything they can sell in the stores…

And you made it.

Better yet –

This is just one of 12 amazing dairy-free (or milk) yogurts you now easily make – perfectly tailored to your personal health and taste preferences.

So allow yourself to daydream a little… What type of luxury yogurt do you fancy next?

Start making heavenly yogurt today!

The Cooking Corner

Summer Potato Salad with Whole-Grain Mustard and Fresh Dill

I love potato salad, but often yearn for a lighter version in the summer, without the added mayonnaise. This recipe is very easy to put together, and includes a small number of ingredients.

You also don’t have to worry about a mayonnaise-laden potato salad sitting out on the table at your neighborhood barbeque on a hot summer day.

Pro Tip: Add the apple cider vinegar and olive oil to the potatoes when they are still warm.

Ingredients:

• 12 new (young) potatoes, or fingerling potatoes

• 2 Tablespoons apple cider vinegar

• 2 Tablespoons olive oil

• 2 stalks celery, cut small dice

• ¼ red onion, cut small dice

• 2 Tablespoons whole-grain mustard

• 2 Tablespoons fresh dill, finely chopped

• Kosher salt and freshly-ground black pepper, to taste

Instructions:

1. Cook the whole small potatoes in salty boiling water until the potatoes are completely tender.

2. Cut the potatoes into bite-sized pieces.

3. Add the apple cider vinegar and olive oil to the warm potatoes.

4. Add the diced celery, onion, whole-grain mustard, and fresh dill.

5. Gently mix the contents until the ingredients are fully combined.

6. Taste, and season with more Kosher salt and freshly-ground black pepper, if desired.

7. Serve at room temperature.

Chef’s Word of the Day:

If a chef asked you to “tourné” some potatoes, what would you do?

The chef is asking you to cut the potatoes into uniform, seven-sided, oblong football-shaped pieces that are all identical in size, and roughly two inches in length.

You are probably wondering, “Why on EARTH would you ever want to cut potatoes into a seven-sided football shape?!”

Don’t worry—you are not alone. I asked myself the same exact question in culinary school.

The simple answer is: Because it is difficult.

Interestingly enough, the eye responds positively to odd numbers of items displayed on a plate.

This is why you often see fresh or vibrant garnishes presented on a plate in odd numbers of three or five, instead of two or four. 

Do you agree with this even number plating principle?

Upgrade your plate…

with Vegan Pureed Vegetable Soup!

A chef instructor in culinary school mentioned the benefits of making all your soups vegan when thinking about different soup ideas to serve in a restaurant.

Instead of a traditional approach in cooking where you might thicken a soup using a butter and flour mixture (“roux”), or a cornstarch slurry, you can simply puree the cooked vegetables with items like potatoes that act as natural thickeners in the final, blended soup.

Using this approach, you generally can avoid many dietary restrictions and/or allergens, and these vegan soups are both delicious and healthy!

To make a pureed vegetable soup, I’ll usually start by cooking down some onions, leeks, carrots, celery, potatoes, garlic, and whatever other vegetables you are trying to use up.

Add just enough vegetable stock to cover, and slowly simmer until the vegetables are completely tender.

Blend the soup, and season with salt and freshly-ground black pepper. Add some fresh dill or other herbs, if desired.

Serve hot and enjoy.

And that’s all for this week! Let me know if you had any thoughts on these recipes, or suggestions for topics you would like to see covered in the coming weeks!

You can also CLICK HERE to join our lovely Facebook group!

Andy G

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